Batch Sparge Mash-In Water

beerthirty said:

I pump the water up through the grain in my mlt. I have found that the lifting action of the water help reduce dough balls VS pouring the grain into the water and makes stirring in easier because your not trying to lift dry grain up through the wet. Hope that made sense. Best thing to do is try it both ways and use what works for you.

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YooperBrew said:

I don't know. I always do it opposite of what Palmer's book says, though! A couple of reasons- one is to preheat my MLT which is a cooler. I preheat it, then let the water drop to my strike temperature and then add the grain. Actually, I start with about 1/2 the water, then add 1/2 the grain, more water, then more grain. I never get any doughballs this way, and my temperature stays steady also.

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abonzer said:

John Palmer's book "How to Brew" says to add the water to the grain during the mash-in and not the other way around, but several videos on you tube show people doing it the other way around by dumping the grain into the water. I have been adding the water to the grain like "How to Brew" says and have not had any issues. I am wondering if this is preference from the brewer or if there are actual benefits from doing it one way versus the other?

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